Description
The Carne de la Sierra de Guadarrama PGI is a meat obtained from bovine cattle from the Avileña Negra Ibérica, Limosina, Charolaise breed and relative cross breeds. The meat can be of three types in relation to the age of slaughtering: Ternera, Añojo and Cebón. The Ternera is a female bovine which is slaughtered before 14 months, after a period of intense fattening of about three months. Its carcass has a weight of minimum 150 kg. The Añojo, on the contrary, is slaughtered at a maximum age of 16 months, after a three-month fattening period. The weight of the carcass is minimum 225 kg. Lastly, the Cebón is a male bovine castrated at a minimum age of 18 months.
Production Area
The Carne de la Sierra de Guadarrama PGI is produced in some of the agricultural areas of the Autonomous Community of Madrid.
Production Method
The calves are suckled to an age of 5-6 months. After weaning, they remain in the pastures feeding exclusively on the fodder found there. Three months before slaughtering, when the fattening phase starts, the animals can be nurtured with fodder which does not influence their natural growing pattern.
Appearance and Flavour
The Carne de la Sierra de Guadarrama PGI Ternera has a light red or pink colour with a white and well distributed fat and compact and slightly damp muscle. Instead, the meat of the Carne de la Sierra de Guadarrama PGI Añojo shows a colour which spans from light red to bright red, with a white or creamy white fat and solid and slightly humid muscle. Lastly, the Carne de la Sierra de Guadarrama PGI Cebón features cream colour fat and a firm muscle with streaks of fat without excessive accumulation. Famous and well appreciated characteristics are density, tenderness and flavour of these meats.
History
The economy of the production area of the Carne de la Sierra de Guadarrama PGI has always been based on cattle rearing. Over the course of the years, the breeders have worked hard to preserve the autochthonous breed of Avileña-Negra Ibérica, which is the predominant breed, but they have also improved genotypes. In fact, excellent results have been obtained from cross breeding the autochthonous breed and the Limosina and Charolaise breeds.
Gastronomy
The Carne de la Sierra de Guadarrama PGI can be stored in the refrigerator for a few days, in the coolest compartment. The product can be consumed when roasted, grilled or fried. Once cooked, it becomes very juicy. It is perfect for frying because during this process it keeps its interior juices. Perfect with red wines.
Marketing
The product is sold as Carne de la Sierra de Guadarrama PGI Ternera, Añojo and Cebón. It is sold in chunks, pieces or sliced at the meat counter or packed on trays of different weights.
Distinctive Features
The Avileña-Negra Ibérica breed is known for its high quality meat. It is an autochthonous breed and comes from the mountainous areas in the centre of the Iberian Peninsula. The cattle which produces the Carne de la Sierra de Guadarrama PGI meat is put to pasture all year round at the open air, because the climatic conditions of the production area allows the breeders to keep the cattle in the high mountain pastures, both in spring and autumn, whilst during winter they are transferred to lower altitudes.
